We're all excitedly awaiting the arrival of baby Mason, Adam and Kat's first babe! Until then we're busy in the fields and kitchen thinking about what to eat this week.
This week's share: salad mix, head lettuce, escarole, Tokyo bekana, cilantro, kohlrabi, scallions, zucchini and/or summer squash, cucumber, tomatoes
Notes and recipe suggestions:
Tomatoes! - The first tomato of the season in my kitchen is destined for the first BLT of the season. The second tomato of the season is eaten simply sliced and seasoned with salt, pepper and olive oil. If you'd rather cook your tomatoes, they get tucked in beautifully to the escarole recipe below.
Escarole - Not lettuce! Another member of the chicory family. Bitter like frisee but with a different texture. Perfect in a light, summery main dish braised with tomatoes, white beans and zucchini. Wash and chop your escarole and add to a hot pan with melted butter and olive oil. Once wilted at sliced or chopped zucchini. When zucchini is almost tender add a drained can of white beans, chopped tomatoes and some chicken stock or bone broth. Season with salt and pepper. Cook until the liquid has reduced and the veggies are all tender. Top with toasted bread crumbs and freshly grated parmesan.
Tokyo Bekana - is a cross between Chinese cabbage and bok choy. Use raw in any slaw or cook as you would any other leafy green. Very versatile!
Kohlrabi - Break off the leaves. They can be saved for cooking like kale. Peel the purple skin (other varieties have green skin). If you're a frugal cook and use your broccoli stems you are in familiar territory here. The white flesh is crunchy and can be eaten raw or cooked. Similar to hakurei turnips they are at home equally in spicy Asian seasoned dishes or with more traditional European flavors like mustard, thyme and cream. Try substituting kohlrabi for the green papaya in this recipe for Green Papaya Salad if you are feeling adventurous or missing Thai take out.
Cucumber, Scallions & Cilantro come together in this salad that I have been craving ll week: Cucumber and Peanut Salad